Fructose is not a surprising ingredients you see on the Nutrition Label of your favorite foods. You can most likely see the word fructose in a ingredient called “High Fructose Corn Syrup” which is 55% is fructose.Glucose makes up the rest of HFCS with 45%. In fact you might know it to be similar to a familiar to the carbohydrate called sugar only because fructose is a reducing sugar from sugar. Same as sugar, fructose and glucose has the same chemical formula: C6H12O6.You can naturally find fructose and glucose in some vegetables, fruits, honey.
Nutritional Information
•What type of nutrient/chemical is it?
Fructose and Glucose is a carbohydrate.
•What happens if there is too much or too little of this nutrient in your diet? What human body systems are most affected by this?
One deficiency of fructose and glucose is it causes diabetes. Here’s some information about it:
Diabetes is a disorder affecting the way the body produces and uses insulin and how it handles blood glucose. Insulin is essential for aiding glucose transport into cells. People with type I diabetes do not produce insulin, whereas those with type II diabetes either do not produce enough insulin or cannot efficiently use the insulin their bodies make. Factors such as overweight and obesity, lack of physical activity, and genetic predisposition all increase the risk for type II diabetes.
Obesisty is also what can happen if you have intake of fructose and any other sugar. All sugars if consumed to much will put extra fat on your body.Excess body fat results when people do not balance their energy (caloric) input with energy output. Extra calories may come from any caloric nutrient—proteins, fats, alcohol and carbohydrates including starches and sugars such as fructose. Lack of physical activity plays a significant role in promoting body fat accumulation and development of obesity.
Diagram of the molecule.Part 1
Images above left to right- Fructose and Glucose
Image Citation:
dl.clackamas.edu-Fructose
www.dkimages.com- Gluctose
Fructose is not a surprising ingredients you see on the Nutrition Label of your favorite foods. You can most likely see the word fructose in a ingredient called “High Fructose Corn Syrup” which is 55% is fructose.Glucose makes up the rest of HFCS with 45%. In fact you might know it to be similar to a familiar to the carbohydrate called sugar only because fructose is a reducing sugar from sugar. Same as sugar, fructose and glucose has the same chemical formula: C6H12O6.You can naturally find fructose and glucose in some vegetables, fruits, honey.
Nutritional Information
•What type of nutrient/chemical is it?
Fructose and Glucose is a carbohydrate.
•What happens if there is too much or too little of this nutrient in your diet? What human body systems are most affected by this?
One deficiency of fructose and glucose is it causes diabetes. Here’s some information about it:
Diabetes is a disorder affecting the way the body produces and uses insulin and how it handles blood glucose. Insulin is essential for aiding glucose transport into cells. People with type I diabetes do not produce insulin, whereas those with type II diabetes either do not produce enough insulin or cannot efficiently use the insulin their bodies make. Factors such as overweight and obesity, lack of physical activity, and genetic predisposition all increase the risk for type II diabetes.
Obesisty is also what can happen if you have intake of fructose and any other sugar. All sugars if consumed to much will put extra fat on your body.Excess body fat results when people do not balance their energy (caloric) input with energy output. Extra calories may come from any caloric nutrient—proteins, fats, alcohol and carbohydrates including starches and sugars such as fructose. Lack of physical activity plays a significant role in promoting body fat accumulation and development of obesity.
Diagram of the molecule.Part 2
Images above top to Bottom- Glucose and Fructose
Image Citations:
ublib.buffalo.edu-Glucose
commons.wikimedia.org- Fructose
http://www.hfcsfacts.com/
http://www.ific.org/publications/qa/fructoseqa.cfm